Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

low and slow on small

Gandy DancerGandy Dancer Posts: 273
edited 3:54AM in EggHead Forum
Just got a small BGE to go with my large BGE and take camping. Just how long can you cook at 225°-250°on a full load of lump. Say like for pull pork.

Williston, FL


  • stikestike Posts: 15,597
    i did 6 hours easily for ribs with plenty of left over lump. i'd think you could go 18 hours or so.
    ed egli avea del cul fatto trombetta -Dante
  • aaindaaind Posts: 235
    You can go 5.5 -6 before temp drop ,yes you will have lump left but you have to stir it ( never got on to that yet )
  • RollocksRollocks Posts: 570
    Using the Elder Ward method to build the fire I've gone 14+ hours at 225º-250º without having to add lump.
  • Thanks to all. I was hoping around 16 to 18 hours. I will find out
  • MickeyMickey Posts: 18,584
    what is the Elder Ward method? thanks
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • Mickey


    Williston, FL
Sign In or Register to comment.
Click here for Forum Use Guidelines.